Guzmán Gastronomía

Acetare - L'aceto Balsámico Tradizionale di Reggio Emilia

When 30 years ago, Enrico Colli decided to revive "l'acetaia di famiglia", there were still a few barrels left resting in the attic of his grandparents' house.

Since the beginning of its creation, it has participated in the formation of the REGGIO EMILIA consortium, without doubt the strictest and most prestigious of Italy. Until 2003, "l'acetaia" was exclusively for family use, a precious gift to bestow on family members and friends.

Nowadays, the sons are the driving force behind ACETARE, continuing their quest for quality and family fragrances, and offering the market a limited production.

Acetare

Aceto Balsámico Tradizionale di Reggio Emilia D.O.P.

This an ingredient uniquely combined with cheese, cooked vegetables or meat and also with ice cream and strawberries.

We can appreciate its acidity with a slightly spicy touch which largely remains on the palate. We also notice different wood fragrances: cherry wood, oak, chestnut, juniper, mulberry and maple of the century-old barrels.

It is made only of the cooked must of select indigenous trebbiano and lambrusco grapes.

The minimum crianza period in order to obtain the Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. denomination is 12 years (Aragosta), 18 years (Argento) and 25 years (Oro), passing during this period from 250-litre barrels to 5-litre ones.

Condimento Alimentare Agrodolce 250 ml etichetta ORO (6 crianza years)

Ideal for daily cooking.

Ideally combined with cheese, cooked vegetables or meat and also with ice cream and strawberries. It has very good density and concentration to be used in drops. We notice the presence of smooth wood fragrances: cherry, oak, chestnut, juniper and maple. It is made of the cooked must of select home-grown trebbiano and lambrusco grapes. It has a crianza period of 6 years in small barrels of 5 litres and subsequently 2 litres.